곤충 Laccifer lacca의 분비물인 stick lac에서 얻어지는 락색소는 물에 용해되는 붉은색 식용 색소로, 식품에 붉 은 색을 더하는 착색제이다. 주요 성분은 안트라퀴논계 기 반의 laccaic acid로 A, B, C, D, E로 구성된다. 본 연구 의 목적은 HPLC-DAD를 활용하여 laccaic acid를 정량적 으로 분석할 수 있는 방법을 검증하는 것과 섭취 노출량 을 산출하는 것이다. 제안된 분석법은 특이성, 선형성, LOD, LOQ, 정확성, 정확도 등 다양한 검증 항목에서 평 가되었으며, 매트릭스 효과 또한 충분히 고려되었다. 모든 매트릭스에서 검량선은 높은 선형성 (R20.999)을 보였고, 락색소의 MDL과 MQL은 각각 1.93 mg/kg와 5.86 mg/ kg로 확인되었다. 일내 및 일간 회수율 시험에서 정확도 는 91.5-100.9% 사이였고, 정밀도는 0.8-2.6%RSD로 AOAC 기준을 충족하였다. 한국에서 유통되는 다양한 식 품들을 수집하여 락색소를 모니터링하여 식품 유형별 락 색소 섭취 노출량을 평가하였다. 락색소 섭취 수준의 범 위는 국민전체, 섭취자 각각 0.0000-0.0027 mg/kg·bw/day 와 0.0000 -0.0306 mg/kg·bw/day였다. 개발된 분석법은 다 양한 식품 유형에 적용 가능하여 락색소 추출물의 효과적 인 모니터링을 가능하게 하며, 섭취량 평가를 통해 락색 소의 안전성 평가에 추가적으로 활용될 수 있을 것이다.

Lac color, a water-soluble red food colorant, is obtained from stick lac, a secretion of the insect Laccifer lacca. Its main component is anthraquinone-based laccaic acid, which consists of types A, B, C, D, and E. The objectives of this study were to validate the quantitative analysis of laccaic acid using high-performance liquid chromatography with diode array detection and to calculate intake exposure. The proposed analytical method was evaluated for various parameters, including specificity, linearity, limit of detection, limit of quantification, accuracy, and precision, and the matrix effect was also considered. The calibration curve showed high linearity (R2  0.999) across all matrices, and the method detection limit and method quantification limit of laccaic acid were confirmed to be 1.93 mg/kg and 5.86 mg/kg, respectively. In intraday and inter-day recovery experiments, accuracy was 91.5-100.9%, while precision was 0.8-2.6% RSD, both meeting the AOAC criteria. The matrix effect values ranged from -1.35% to 2.96%. To evaluate laccaic acid intake by food type, various foods distributed throughout Korea were sampled and analyzed. The range of laccaic acid intake levels was 0.0000-0.0027 mg/kg bw/day for the average Korean population (per capita) and 0.0000-0.0306 mg/kg·bw/day for consumers. The developed analytical method is applicable to a wide range of food types, enabling effective monitoring of lac color extracts. It can also be utilized for risk assessment through intake evaluation.

ABSTRACT
Materials and Methods
    Chemicals and reagents
    Sample collection
    Preparation of standard solution
    Preparation of samples
    HPLC condition
    Method validation
    Inter-laboratory validation
    Estimated daily intake (EDI) of laccaic acid
Results and Discussion
    Method validation
    Inter-laboratory validation
    Application
    Estimated daily intake (EDI) of laccaic acid
Acknowledgements
국문요약
Conflict of interests
ORCID
References

• Ji-Eun Kang(Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, Korea)
• Ga-Yeong Lee(Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, Korea)
• Young-Jun Kim(Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, Korea, Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul, Korea) Corresponding author
• Choong-In Yun(Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul, Korea)